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About this Recipe

This version of Goulash will entice the whole family to the table. Big batch is great for freezing and left overs.

Ingredients

2 lbs

Maple Leaf Prime Pork Loin, cubed into 1”inch pieces

2 cups

chicken stock

2 tbsp

paprika

1

large onion

1 cup

sour cream

1 tbsp

salt

1 tbsp

black pepper

1 1/2 tsp

crushed red chili pepper

1

small red pepper, diced

1 tbsp

garlic, minced

1

bayleaf

1 tbsp

tomato paste

2 tbsp

vegetable oil

1 cup

flour

Directions

In a large bowl toss pork cubes into flour to dust. Coat thoroughly. Set aside. Heat a large skillet with a tight fitting lid over medium high heat. Working in batches brown pork on all sides and transfer to a plate and keep warm until all pork has been browned. In the same pan add onion and red pepper and cook until translucent and fragrant about 4 to 5 minutes. Add paprika and cook stirring often for 1 minute longer. Add tomato paste and garlic and continue to cook and stir for 2 minutes longer. Pour in chicken stock to deglaze the pan. Stir in salt, pepper, chili flakes, and bay leaf. Turn down heat to a low simmer and cover with tight fitting lid and allow to cook for 1 to 1 ½ hours. Stirring occasionally.